Marvelous Taco Salad

I tried this tonight for dinner and my husband loved it. It is a recipe that I copied from another recipe blog that my friend in my Ward runs. A barefooter's quest to find the better way. She is Vegan so there is no meat in it. However it is extremely tasty and you don't miss it. If you decide that you can't live without meat I believe that it would taste great with some browned hamburger and taco seasoning. I hope you enjoy it as much as we did. We have decided to try eating a meatless meal more often. I don't know if it will be once a week, but it sure helps when the recipe is easy and good. Tonight though I cheated and used prepackaged salad and baby spinach. Also I used Corn Tortilla Chips instead of crisping up Flour Tortillas. Below I added pictures from what I made one without cheese and one with cheese. As she says Enjoy!

I've done a few different taco salad blends, but this one took the prize!

2-3 ripe avocados, diced
3 Roma tomatoes seeded and diced
approx 1/4-1/2 cup diced onion (I mixed yellow and red.)
1/4 red pepper, finely diced
2 cloves garlic, minced
approx 3/4- 1 cup corn kernels
1 can black beans, rinsed and drained
3-4 tbsp lemon or lime juice
sea salt to taste

Flour tortillas
1/4-1/2 cup olive oil

Fresh flat leaf or baby spinach
romaine lettuce, washed and shredded
baby carrots, chopped
broccoli, chopped into small pieces
shredded mozzarella cheese (optional)

In a large bowl, combine first 9 ingredients. Stir well.

In large skillet, heat olive oil over medium heat. One at a time, brown tortillas in olive oil on both sides until golden and crisp.

Build taco salads per plate starting with crisped tortilla, spinach and lettuce, broccoli, carrots, avocado mixture and top with a sprinkling of cheese.
Delicious!!

My kids liked a little natural ranch on top. It think the avocado mixture does a beautiful job doubling as a dressing!

Enjoy!

Tuna Noodle Salad

I made this the other day. Quite simple and well hubby liked it so I put it on here simply so he has reference to another recipe to choose for dinner and I remember everything that I put into it. Although it is pretty basic and not varied too much when I make it. Some measurements depends on your preference. Usually; I go more vegetables and less mayo, to keep it as fresh tasting as possible. You could if you wanted to, add 3 chilled hard boiled eggs diced to salad as well. This kind of meal is usually whatever you want it to be.

Ingredients:

8 oz of shell or rigatoni pasta
2 6 0z cans tuna
1 1/2-2 cups frozen or fresh peas
1 1/2-2 cups shredded carrots
1 6 oz can whole olives
1/2-1 cup mayo

Directions:

Cook pasta according to directions on package. Strain water from pasta in strainer. Once water is fully strained of hot water place strainer with pasta in it, into large bowl and add ice cold water to cool noodles down. If using frozen peas, add to noodles to thaw. Let sit for approx. 10 minutes. Dump remaining ingredients into a mixing bowl (or dish you wish to serve in, I'm all for using less dishes). When peas are thawed and pasta is cool lift strainer from water. Dump pasta and peas into mixing bowl and stir ingredients together. Serve immediately or place into fridge for later. Great for a nice warm day. Enjoy!

Marinated Cucumber Salad

Ingredients:
1 cup apple cider vinegar
3/4-1 cup sugar
1/2 T salt
1/4 cup olive oil
1/2 T pepper
2-3 cucumbers sliced
1/2 small onion thinly sliced(optional)

Directions:
Mix first 5 ingredients well. Add remaining ingredients and chill for 2 hours. Makes a great summer salad.

Caesar Salad

I thought that I would add this so I can always find it. My Husband said that he was worried about not liking it but then had seconds. He sometimes tries to spare my feelings but he will never take seconds if he doesn't like it.

Ingredients:
4 cups chopped Romaine Lettuce
1/2 cup Parmesan cheese
1-2 cups croutons
Caesar Dressing enough to coat (recipe below)

Directions:
Dump ingredients into bowl and toss.

Caesar Dressing recipe found on http://www.cooks.com/

CAESAR SALAD DRESSING

1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 c Parmesan cheese
1 tbsp of milk or half and half
Mix all ingredients together and shake or whisk until well blended.
Submitted by: Shannon

Chicken Salad

I made this for dinner tonight using Boneless Skinless Chicken Thighs because I was out of Chicken Breasts and you can get a big bag at Costco that helps to stretch the budget in between shopping trips. But in all fairness I would prefer white meat to dark meat. Personal preference on mayo always goes to Best foods/Hellmans Real Mayonnaise. I hope that you enjoy.

Ingredients:
3-4 Boneless Skinless Chicken Breasts
water
1 cup shredded carrots
1/2 cup diced celery (optional)
1/4-1/2 cup diced onion
1 1/2 cups sliced grapes
1/4 cup Mayonnaise

Directions:
In a pot cover chicken breasts with water. Boil Chicken until it can be easily separated with a fork. When chicken is finished remove from water and shred. I will use the food processor for this. My suggestion is to only pulse for 1/2 a minute. Any longer and it will break the chicken up too much and will make it grainy tasting. After shredding the chicken set it in the fridge to cool. When you are ready to mix ingredients together remove chicken from fridge and add carrots, onions, grapes, celery and mayonnaise into a mixing bowl with chicken. Mix and Serve.

Serving Suggestions:
croissants, rolls, pita bread, crackers, or on a bed of lettuce.

Orzo Salad

courtesy of Foodnetwork.com
Giada De Laurentiis

4 cups Chicken Broth
1 1/2 cup Orzo
1 (15 OZ) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint
about 3/4 cup red wine vinaigrette, recipe follows
salt and pepper

Pour the broth into a heavy large saucepan. cover the pan and bring the broth to a boil over high heat. Stir in the orzo. cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp ground black pepper
1 cup extra virgin olive oil

Mix vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season to taste with more salt and pepper if desired.

Strawberry Spinach Salad

This is a favorite side salad among my family members.

Ingredients:
bag of spinach
1 pint sliced strawberries
1 cup chopped pecans (you can use walnuts if you don't have pecans)
2 Tbs maple syrup
small red onion sliced (optional)

Directions:
Put Spinach and Sliced Strawberries in a mixing bowl. Caramelize Pecans in a skillet with
Maple syrup(I have also at times just bought caramelized pecans in the store). When Pecan's are done add them to the mixing bowl. At this point if you like you can add the Red Onion. Next make Poppy Seed Dressing. Add Dressing just before serving to prevent spinach from wilting.

Poppy Seed Dressing

Ingredients:
1/2 c mayo
1 1/2 tsp poppy seeds
1 1/2 tsp sugar
2 Tbsp milk
1 tsp lime juice or vinegar

Directions:
In Blender mix ingredients for Dressing together.

Italian chicken pasta salad

I made this for dinner last night. It was perfect for a hot summer day. Light and easy.

Ingredients:

8 ounces small shell pasta
2-3 chicken breasts
1 Tb olive oil
1 Tb garlic
2 Tbs soy sauce
1 cup fresh/frozen vegetables of choice(I used a frozen medley from Costco, with squash, carrots, broccoli and Cauliflower).
1 cup sliced olives
1 cup shredded cheese
1 cup Italian dressing
1/2 cup mayo (optional)
salt and peeper to taste (optional)
Parsley for garnish

Directions:

Cook pasta over stove top according to directions on package. In a skillet cook chicken with olive oil, garlic, and soy sauce. When chicken is cooked add vegetables on top of chicken while burner is on med/low to steam. When everything is done remove pasta from stove top and drain. Cool pasta in strainer while removing vegetables and chicken from pan. Cut vegetables and chicken to desired sizes. Then add pasta and remaining ingredients to a bowl and serve. Serves 6